Sous Chef – Banquets

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work. As Sous Chef – Banquets, you’ll be the driving force behind smooth, efficient and delicious kitchen operations. You’ll also play a key role in bringing our culinary vision to life and creating memorable experiences for every guest. You’re not just leading daily kitchen operations—you’re spreading the light and warmth of hospitality through exceptional food, teamwork and service.

Job Overview

We are looking for an experienced and passionate Sous Chef – Banquets to join our culinary team in Auckland, New Zealand. In this role, you will provide hands-on leadership to the Banquets kitchen team and oversee the preparation, presentation and service of food for meetings, conferences, weddings and special events. You will work closely with the wider hotel team to ensure every function is delivered to the highest standards of quality,

Provide hands-on leadership, direction and in-the-moment coaching to kitchen team members, with a focus on the Banquets kitchen. Plan, organize and execute daily banquet production based on event forecasts, function sheets and operational requirements. Ensure all food is prepared, presented and served efficiently for meetings, conferences, weddings and special events. Support the development and execution of seasonal menus, promotional features and daily specials. Maintain consistently high standards of food quality, presentation and portion control. Foster strong and positive relationships between Front of House and Back of House teams to ensure seamless event operations. Assist with inventory management, ordering, stock rotation and scheduling. Monitor food costs and help maintain efficient kitchen operations. Ensure compliance with health, safety, sanitation, food safety and alcohol awareness regulations. Promote a safe, respectful and inclusive working environment. Support training, development and performance management within the culinary team. Step in to lead kitchen operations in the absence of the Executive Chef or Chef de Cuisine, when required. Hilton Values At Hilton, our core values define what it takes to succeed and guide the qualities we look for in every team member: Hospitality: A passion for spreading the light and warmth of hospitality. Integrity: Acting with integrity and always doing the right thing. Leadership: Inspiring others through leadership. Teamwork: Believing that teamwork drives the best outcomes. Ownership: Taking accountability and responsibility for results. Now: Bringing urgency and discipline to every moment, knowing it can make a lasting impact.

To be successful in this role, you will have: A high school diploma; culinary or hospitality education is preferred. A minimum of five years’ cooking experience in Banquets, Main or Pastry kitchens within high-standard restaurants or five-star hotels. At least three years’ experience as a Chef de Partie or one year in a similar Sous Chef role within an international hotel brand. Previous experience supervising kitchen teams in a fast-paced culinary environment, preferably within banquet operations. Strong time management, prioritisation and problem-solving skills under pressure. Sound knowledge of food cost control, inventory management and portion control. Familiarity with HACCP standards, food safety and sanitation requirements. Proven leadership and team development capabilities. Strong communication and interpersonal skills. Experience in international chain hotels is preferred. Flexibility to work a rotating roster, including weekends and public holidays.